Mie Goreng (Indonesian Fried Noodles)

Instructions

1. 1Bring a large pot of water to a rolling boil (100°C). Add the about 450 g of Egg-free Noodles and cook for 5 to 8 minutes, or until they are tender but still firm to the bite. Drain the noodles thoroughly in a colander and set them aside.
2. 2Heat the 2 tablespoons of Vegetable Oil in a large skillet or wok over medium-high heat, aiming for a temperature between 162.8°C and 190.6°C (160°C and 190°C).
3. 3Add the 3 cloves of minced Garlic and the 2 medium minced Shallots to the hot oil. Sauté, stirring constantly, for 1 to 2 minutes, until they become fragrant and lightly golden.
4. 4Add the about 450 g of peeled and deveined Shrimp to the skillet. Cook for 2 to 4 minutes, stirring occasionally, until the shrimp turn opaque pink and reach an internal temperature of 63°C.
5. 5Stir in the 1 cup of shredded Cabbage and the 1 cup of julienned Carrots. Cook for 2 to 3 minutes, stirring frequently, until the vegetables are slightly tender-crisp.
6. 6Add the cooked about 450 g of Egg-free Noodles, the 3 tablespoons of Soy Sauce, the 2 tablespoons of Sweet Soy Sauce (Kecap Manis), and the 1 teaspoon of Chili Paste (Sambal Oelek) to the skillet. Toss everything together thoroughly to coat the noodles and ingredients evenly.
7. 7Continue to cook the mixture over medium-high heat for 5 to 7 minutes, stirring frequently, until all ingredients are heated through and some of the noodles begin to develop a slight crispness.
8. 8Remove the skillet from the heat. Garnish the Mie Goreng with the 2 stalks of sliced Green Onions just before serving.

Substitutions

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